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08 August 2008

Stuffed Zucchini Blossoms

The delicate flower of young zucchini is something I look forward to each summer. They are a real delicacy in most countries however, they grow in abundance in their native Central America.

When I was in Oaxaca, Mexico, I'd see mountains of the flowers being sold in the local markets. Not so in Vancouver. So when I did finally see the prized blossom I bought as many as I could. I bought both male and female blossoms. Female blossoms grow directly out of the zucchini fruit whereas the male flowers grow directly on the stems of the plant.

Using the word 'stuffed' with 'zucchini blossoms' just seems wrong on all levels however I cannot find a better word and judging by all the other recipes out there, neither can anyone else. I looked up 'stuff' in a thesaurus and some of the synonyms included 'overload', 'force', 'ram' and 'jam'. All wrong. I was hoping to find a word that would better describe the way you have to tenderly fill the blossoms with the ingredients.

I guess sometimes literality trumps sounding pretty and delicate because the blossoms are literally stuffed with a creamy mixture of ricotta, garlic, fresh basil, egg and a little salt. They are then dipped in a light batter of flour and soda water and then deep fried for a few minutes.

While it almost seems a sin to deep fry such a delicate thing the result is worth it because they remain just as delicate to eat. The batter coats the flowers ever so lightly but still has a satisfying crunch when you bite into its warm, creamy centre.

Step 2: Keep mixing until the cheese forms a smooth consistency. Place the mixture into a piping bag. If you don't have one, use a freezer bag and then cut a corner off and use it as a make-shift piper. Do this just before you stuff the flowers.

Step 3:Slice the stems off the male flowers. If you need to clean the flowers, gently wipe them with a damp paper towel.

Step 4:Slice the baby zucchinis into strips ensuring the head is still attached to the flower.

Step 5:Now whisk together the soda water and flour. The mixture will seem quite frothy, this is normal: it just needs to relax. Set aside.

Step 6:Gently open the petals. It may take a few tries as they can be entwined.

Step 7:Remove the pistil by snipping it off with some scissors.

Step 8:Gently pipe about 2 tbs of filling into the flowers. They will swell up as you fill them.

Step 9: Twist the top of the petals together to close the flowers.

Step 10: Set the flowers aside. Heat the oil in a medium saucepan. Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm.

Step 11: Dip each flower one by one into the batter. Hold it over the bowl to let the excess batter drip off.

Step 12: Test the oil to see if its ready by dropping a little batter in. It's ready if the batter sizzles to the top. Place the coated flower on a slotted spoon and gently lower it into the hot oil. Cook the flowers until they are lightly crispy for about 2-3 minutes.

Step 13: Remove
flowers from oil with slotted spoon and place on a baking sheet in the
oven while you cook the remaining flowers. Once all the flowers have
been cooked, serve immediately.

Thank you for such a great tutorial! I cook with a few of the children at my daughter's Pre-school once a week and we even started a garden this year. So far (I probably started them too late) the zucchini plants are not doing too well. But we have quite a few male flowers. I knew about "stuffing" the flowers, but I did not have a detailed explanation as this one here. Now I just have to conquer my fear of combining a pot of hot oil with a bunch of 4-5 year olds...

I have always wanted to make zucchini flowers - or courgette flowers as I know them. I love the idea of using up every bit of the plant. The only reason I don't make them is I am scared of large amounts of hot oil!

These look fantastic, and I am going to try your version. Thanks for the pictures and the recipe. I just had zucchini blossoms stuffed with baba ghanoush and fried using a besan-based batter. They were served with a spicy tomato sauce - just a dribble. Fantastic! So many recipes, so little... no, wait, I am going to make time!

In Italy squash flowers r popular in summertime. I like to fill them with a small cube of fresh mozzarella cheese and an anchovie, then I dip them in a light batter made with flour and beer and I fry them in olive oil, add some salt and u can taste heaven in a bite. Luv ur site!!! Greetins from Italy

Cover tightly and cook over moderately high heat until just tender when pierced with a knife, about 10 minutes. Uncover and cook until the liquid is reduced to 3 tablespoons, about 2 minutes longer. Transfer the zucchini blossoms to a platter and drizzle the pan juices on top.

Thank you for such a wonderfully laid out instruction and visual presentation of this treat! My father-in-law has both squash & zucchini in his garden & now I have the tools to make this delish looking dish!

These are SOOOOOOOOOOOOO good! Exquisite! I agree that this tutorial made it really easy . . .for my daughter to make them. I supplied the grilled tilapia, zucchini and portobellas, but the blossoms were the main attraction.